Spicy Aubergine and Bacon Stew

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Spicy Aubergine and Bacon Stew
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
258
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie258 kcal(12 %)
Protein20.89 g(21 %)
Fat10.83 g(9 %)
Carbohydrates21.16 g(14 %)
Sugar added0.42 g(2 %)
Roughage6.9 g(23 %)
Vitamin A87.41 mg(10,926 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.42 mg(12 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.21 mg(19 %)
Niacin8.2 mg(68 %)
Vitamin B₆0.46 mg(33 %)
Folate77.75 μg(26 %)
Pantothenic acid0.93 mg(16 %)
Biotin0.75 μg(2 %)
Vitamin B₁₂1.78 μg(59 %)
Vitamin C12.35 mg(13 %)
Potassium690.87 mg(17 %)
Calcium77.25 mg(8 %)
Magnesium51.06 mg(17 %)
Iron3.5 mg(23 %)
Iodine0.3 μg(0 %)
Zinc6.2 mg(78 %)
Saturated fatty acids4.09 g
Cholesterol52.3 mg

Ingredients

for
10
Ingredients
3 tablespoons red Chili powder
1 tablespoon ground Cumin
2 teaspoons ground oregano
1 teaspoon thyme
½ teaspoon Coriander (ground)
3 tablespoons water
4 strips Bacon
18 ounces chuck steak (for roast)
1 medium white onion (chopped)
3 cloves garlic (minced)
2 Jalapeño (chili peppers)
2 cups canned Diced tomatoes
2 ⅔ cups water
1 tablespoon freshly squeezed Lime juice
1 teaspoon sugar
2 large Eggplant (quartered lengthwise and sliced)
2 cups canned Kidney beans (drained and rinsed)
1 teaspoon Corn starch (dissolved in a couple tablespoons of water)
salt (to taste)
How healthy are the main ingredients?
Kidney beansgarlicsugaroreganothymeCumin
Preparation

Kitchen utensils

1 Tablespoon, 1 Small pot, 1 Silicone spoon, 1 Bowl, 1 Small knife, 1 Cutting board, 1 Large knife, 1 Peeler oder Käsehobel, 1 Paper towel

Preparation steps

1.
In a small bowl mix the chili powder, ground cumin, oregano, thyme, and ground coriander seeds. Mix in water so that chili forms a light paste. Set aside.
2.
Cook the bacon in a large skillet on medium heat until crisp, about 4 minutes per side. Use a slotted spoon to remove from pan and set aside on a paper towel. Pour bacon fat from the pan into a separate container, reserve. After the bacon cools, crumble it into small pieces and set aside.
3.
Increase heat to medium high; add back in 1 tablespoon of bacon fat. Working in batches so that you don't crowd the beef, brown the beef cubes on all sides, about 7 minutes each batch. Remove beef from pan, set aside.
4.
Add another tablespoon of bacon fat to the pan. Add the chopped onions and sauté until soft, about 5 minutes. Add the garlic and jalapeño, cook 1 minute more. Add the chili paste and cook for 2 more minutes.
5.
Into a 6-quart thick-bottomed Dutch oven, put onion chili mixture, beef, bacon, tomatoes, water, lime juice and sugar. Heat on medium high heat until it comes to a simmer. Then reduce the heat to low. Cover and cook for 1 1/2 hours. Then uncover and cook for another 30 minutes, keeping the temperature at a place where you can maintain a simmer.
6.
Mix the cornstarch powder into a little water to dissolve the corn starch (otherwise you'll have lumps to deal with) and add to the chili to thicken it. Gently mix in the kidney beans and eggplant pieces. Add salt to taste. Cook for 10 minutes to finish. Serve in bowls with your favorite toppings.